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Teriyaki Ranch Chicken

55

Easy to make, easy to eat! I didn't have 4+ hrs to marinade, so cut breasts into chunks and marinaded just over 1 hr (wouldn't marinade longer using chunks). Used low sodium soy sauce (didn't have teriyaki). I served the bite size chunks over masbati rice. This was a GREAT dish, using chunks all you need is a fork! There are also more crispies and coating in each bite. Husband had seconds and asked me if I'd make it again soon!

I never would have thought to combine ranch and teriyaki, and was a bit reluctant to mix the two, but I put on a brave face and trusted you (imagine that!LOL)I had sliced the breasts into strips because I was planning to make it Saturday night and wanted the marinade to soak through in that short time. Well I didn't end up getting around to cooking until Sunday so the chicken picked up all the flavors from the teriyaki (a bit too salty for my taste...but that was my fault since I used strips, J thought it was perfect and asked whose recipe it was LOL) Next time I'll probably use more Ranch to see how that works and use the whole breast too. We also loved the crispiness of the cheesy coating, love your theory ;-]

This was soooo good!! I made it with chicken thighs.The chicken was tender and the sauce was tasty. I didn't use cracker crumbs tho. I had lefovers which I served over rice a couple of days later. It was good on the rice. I will definitely be making this again! Thanks for a great recipe.